Notes: If your eggnog is really thick, add some non-dairy milk to make a bit thinner. The bread should be able to soak up some of the eggnog and the liquid should drip off the bread when removed from the soaking dish.
About Ally Milligan
Ally is a multimedia producer with a passion for telling stories about (and eating) real, wholesome food. Her blog, Our Four Forks is a documentary exploration of where food comes from and who produces it. Her recipes focus on real, whole foods and vegetables usually rule the plate.
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- 1 cup vegan eggnog smoothie
- 1/4 cup non-dairy milk (optional, depending on the thickness of your eggnog)
- 1 Tbsp ground chia seeds
- 4-5 slices gluten-free bread
- 1-2 Tbsp coconut oil
Mix the eggnog, non-dairy milk (if needed, see notes) and ground chia seeds in a large, shallow bowl. Place in the fridge to thicken for about 5 minutes.
Preheat a non-stick or cast iron skillet to medium-low heat and grease with 1 tablespoon of coconut oil.
Dip each slice of bread in the batter for about 20 seconds on each side (for drier bread, leave in a bit longer. If you’re using pre-sliced sandwich bread, 20 seconds should be sufficient).
Place on skillet and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well, 3 to 4 minutes. Repeat, adding more coconut oil if bread begins to stick.
Top with any toppings you’d like. I used coconut whipped cream, pecans and maple syrup.